Get to know all about Food, Beverages and the Hospitality Industry.

A platform for the connoisseurs to indulge with the mesmerizing beverages and lip smacking global cuisines, access the information and review and interact at the same time. This is also a huge support tool for the Hospitality aspirants pursuing any Hotel Management Program or is a beginner with the Hospitality Industry.

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Wednesday, July 24, 2019

•Like
a human heart, its job is to pump
and circulate life,
in the form
of food,
through the rest of the operation.
Therefore, kitchen placement affects the quality
of the food, the
number
of people who can dine at
any particular time of day, the roles
and workload of the kitchen employees and
servers,utility
costs, and
even
the atmosphere of
the front-of-house space.

Design
refers to overall space planning; it defines the size, shape, style, and
decoration of space and equipment in the kitchen.

Layoutis
the detailed arrangement of the kitchen floor and workspace—where each piece of
equipment will be located and where each workstation will be.

Work
center is
an area in which workers perform a specific task, such as tossing salads or
garnishing plates. When several work centers are grouped together by nature
of the work being done, the whole area is referred to as awork section.
Eg:
cooking section, baking section, etc.

Friday, March 29, 2019

Grano69 Beverages has announced the launch of its beer offering, the Proost69 White Ale in September followed by Proost69 Mild Lager in December. The brand has set its foot in Delhi with outlets like 100% Rock, Warehouse Café, The Beer Café, The Lord of the Drinks and more.

The first two variants introduced by Proost69 are the Proost69 White Ale and Proost69 Mild Lager. The company is introducing Proost69 Weizen Beer and Proost69 Strong Lager.

Tarun Bhargava, The Co-founder and director of Proost69, said “We, at Proost69, are excited to announce the launch of a beer with a taste so elite yet affordable filled with freshness and uniqueness. With our focus on providing and maintaining the top-notch quality, our flavour balances are just enough to create magic. All that goodness with supreme European craftsmanship is a level-up in itself.” said Bhargava.

Proost 69 White Ale and Mild Lager available in Delhi are priced at INR 170 per pint and at INR 150 for a 500ML can.

Mumbai-based Microbrewery White Owl launched its bottled craft beer in Delhi. After the introduction of its craft beer in Bottles & Cans in Mumbai, Pune, Goa and Bengaluru last year, White Owl finally made its way to north, launching its top-selling brews – ‘Spark,’ a Belgian Wit with Summery Orange-Citrus notes and ‘Diablo,’ an Irish Red Ale, loved for its Roast Caramel finish – in Bottles in Delhi.

White Owl will also introduce its beer in Cans in Delhi shortly. Ace, its Apple Cider Ale (also the only locally-bottled Cider Ale available in India today) and Spike, its Strong German Wheat Beer are also expected to launch in Delhi in the first half of 2019. Bottles of Spark and Diablo are now available over 250 locations across Delhi.

Javed Murad, Founder of White Owl said, “White Owl is at an exciting stage of its journey with a series of new developments that we are thrilled to announce soon. Our launch in Delhi is our first foray into North India and we remain committed to taking our award-winning brews to many more markets to cater to the growing demand for top quality premium beer across India.”

White Owl has launched Spark at an MRP of INR 110 and Diablo at INR 130, per 325ml bottle respectively.

The Hotel and Restaurant Association of Western India (HRAWI) recently concluded its 13th Conclave of Food Safety and Standards Authority of India’s (FSSAI) Food Safety Supervisor Training in Advance Catering in Mumbai. The programmes were conducted at The Emerald Hotel in Juhu and at the Institute of Hotel Management in Dadar respectively on October 10 and 12, respectively. Eighty hospitality professionals participated in the training sessions. As per the HRAWI release, the association has so far conducted a total of twenty-five Food Safety Training and Certification (FoSTaC) programmes through which 880 hospitality professionals have been trained and certified for the Western region.

“The objective of conducting these training is to equip hospitality professionals, especially those working in F&B with all necessary information to maintain food safety. It is a great initiative by the FSSAI and is in line with its aim of standardisation quality of food served at hotels and restaurants across the country. It is critical for professionals who handle food to be updated about developments in the field to ensure health and hygiene are maintained at all times. With this hand in hand initiative with the FSSAI, the Association is making rigorous efforts in training and certifying as many professionals as possible to cover the entire Western region before the year-end,” says Mr. Gurbaxish Singh Kohli, President, HRAWI.

The programme is one of the biggest initiatives taken by the Association to raise awareness on food safety and to improve the quality of food and beverages served at hotels and restaurants.

Sunday, January 27, 2019

These
are service areas usually acting as the link between the kitchen and the food
service areas. They are always behind the scenes or “back-of-the-house” the
service themselves are some of the busiest unit of a
catering establishments, especially over a service period.

Because of this it
is important that, department heads
ensure that all staff know exactly what their duties are and how to carry
them out efficiently and quickly.

In general, especially in
large operations from main service areas can be distinguished

1)Still
room

2)Pantry

3)Food Pick up Area/ Hot Plate

4)Linen Room

5)Store

6)Wash up/ Kitchen Stewarding

7)Silver
room / plate room

1. STILL ROOM

This
is a service area whose main function is to provide items of food &
beverages required for the service of meal and not
catered for by other major departments in a hotel such as the kitchen, larder
and bakery.

Depending on its size and
the duties to be performed the staffing will be made. Normally the still room
is looked after by a still room supervisor. He/she is responsible for staffing,
ordering of supplies and effective control of these items when issued to
various departments.

Following are some of the
items that are dispense from the still room.

From the above list, one
can easily understand that all the items required are dispense from Still room

Some of the equipments
which are required by the still room

i.Refrigerator

ii.Tea and
coffee dispenser.

iii.Salamanders
or toasters

iv.Bread
slicing machines

v.Working
table tops and cutting boards

vi.Large
double sink

vii.Storage
cupboard-for all dry items held in stock such as paper napkins, doilies etc.

viii.Storage
space or shelves- for storing crockery, glassware and cutlery.

2. Pantry

It is used to indicate
all back area collectively. Still rooms, Pantry, washup area, store are all
collectively referred to as a pantry in a commercial operations but pantry
specifically refers to that area where mise-en-place (preparation for service)
is carried out. It is the most important area and should be given considerable
importance in planning stage.

Different activities are
carried out in this area such as:

i.Wiping
of al cutlery, crockery and glassware.

ii.Refilling
of cruet set, sauce bottle and sugar bowl

iii.Storing
out dirty and fresh linen.

iv.Storage
of stationery

v.Sometimes
briefing is also done in the pantry

vi.Ice
cube machine is placed in this area.

vii.If
there is no plate room, cleaning of silverware also takes place in this area.

3. Food Pick up
Area/ Hot Plate

This area is also known
as Hot Plate Area. The hot plate may be regarded as the meeting point between
the food service staff (F&B) and the food preparation staff (kitchen).

This is a place where all
the crockery required for service will be kept warm. Care should be taken to
make sure that the amounts of chinaware required are properly stacked in the
hot case. In some hotels the silver required will be placed on top of the
hotplate and used as required.

Normally an ‘ABOYEUR’ (a
barker) is in-charge and controls the hotplate over the service periods. The
hotplate is usually gas or electricity operated and should be lit well in
advance of the service to ensure all the china and silver are sufficiently
heated. Once a dish is ready to serve the Aboyeur will announce it loudly so
that the respective waiter can pick it up. Once the food has been picked up the
KOT (kitchen order ticket) is put into a control box which can be operated only
by a member of the control department who for control purposes makes the copy
of the food check from the kitchen.

4. Linen
Room

Linen storage is
necessary in the F&B Department. All linen such as Serviettes, Table
cloths, Slip cloths etc are stored in the F&B department as it is very
difficult for the service staff to run to the house keeping department each
time to get fresh linen and smooth operation is hampered.

Linen is exchanged
everyday by the waiter in the Linen room (house keeping department) on a ‘one
for one basis’ which means one dirty linen is exchanged for one clean linen.
These are entered in the Linen register and if there is any discrepancy it is
also entered in the register..

5. Store

The store acts as a area
for keeping any supplies that are used during operations. These may include any
condiments, soft drinks, juices, disposable items and guest takeaways (such as
sugar sachets). There should be adequate supply of the items required during
the service and proper requisition of the item should take place, so that there
is no short fall.

6.Kitchen Stewarding / wash up Area

This is the most
important Ancillary area which influences the functioning of the outlet. The
department which is responsible for the supply and maintenance of all F&B
equipments (cutlery, crockery and glassware) and kitchen utensils is known as
Kitchen stewarding Department. Kitchen stewarding is the backbone of the F&B
department.

In Kitchen Stewarding
department, the wash up area occupies the maximum area and is fitted with
different equipments. The wash up area is further divided into two:

a) Pot wash: This
area is also known as “Scullery”. It is a place for cleaning kitchen pots, pans
and other kitchen utensils. It is usually located near the main kitchen.

b) Ware wash /
dish washing area: This section is responsible for cleaning off all
types of service equipments. It is generally located near the restaurant and
room service elevator to minimize the distance of carrying soiled equipment by
the waiter. In dish washing area, all cutlery, crockery and glassware are kept
separately (to avoid any breakage) and all food debris is put into wet garbage
bin and all dry garbage like paper doilies, paper napkin in a separate garbage
bin known as dry garbage bin.

DISH WASHING METHODS

When washing the crockery
and cutleries one must make sure that the temperature of the water being used
is around 75oC. This is done for two reasons:-

1) To sterilize the plate
and remove oil stains

2) The
china ware or crockery will dry by itself (because of high temperature) without
using a wiping cloth therefore being more hygienic

1)Manual or tank method: -
This method is used in smaller hotels where the turnover of the crockery’s and
cutleries is not very high. In manual wash, two sink method or three sink
method is used.

In the cleaning process,
washing of equipment with hot water and detergent and rinsing takes place in
first sink (in case of three sink method; washing and rinsing in separate
sinks). These are then transferred to another sink for sanitization. This
method tends to have higher breakages.

2)Automatic conveyor method
or Dish washing Machine: - This is used in hotels where turnover is
very high. To operate the machine continuous supply of water is required.

In the cleaning process,
Plates are arranged on the racks and are rinsed before placing them on the
conveyor belt, where it enters the machine. The machine comprises of three
chambers. In 1st chamber, the equipments come in contact with
water at high pressure from top as well as bottom. In 2nd chamber,
the equipments come in contact with a spray of mixture of soap and water at 85oC
from above and below and in 3rd chamber the equipments are
sprayed with hot water at 90-95oC from top and bottom and
sterilization takes place. The cleaning cycle is completed in 21/2 to
3 Minutes.

7. Plate
Room/Silver Room

The silver room holds the
complete stock of silver and other equipments required for service of all meals
along with slight surplus stock for emergency. The various types of silver
are kept here on labeled shelves, with all the service plates of one size
stacked together. Heavier items should go on the shelves lower down and
lighter items higher up. Cutlery, flatware, hollowware and other smaller items
are usually stored in drawers lined with baize, as this helps to reduce noise,
slipping and scratching.

In very large
establishments, the silver and the plate room may be two separate units, but in
the majority of places they are combined and in some cases it is a part of
wash-up area.

The service equipments in
stores should be cleaned and polished periodically. There are many methods
available for cleaning silverware:

a)Burnishing
method: It consists of revolving drum half filled with small ball
bearings. The silver to be cleaning is placed in the drum, which is then half
filed with water, detergent and is closed tightly and machine is switched on
for 10 minutes. This method is not suitable for forks and knifes.

b)Polivit
Method: In this method, Polivit plate which is made up of Aluminum is
placed in a container with washing soda and silverware is dipped in the
container, with atleast one piece touching the plate. Piping hot water is
poured to cover the silverware and chemical reaction cleans the utensils. This
method is suitable for large pieces of silverware.

c)Silver
Dip Method: In this method, the silver to be cleaned is kept in a wire
basket and is immersed in silver dip, which is a pink colour liquid. It is left
in the solution for a very short period and is rinsed afterwards. This method
is quick but may damage the silverware sue to chemical reaction.

d)Plate Powder
Method: This method is ideal for the articles that cannot be cleaned by
the above methods. In this method, plate powder (which is pink in colour) is
mixed with spirit and is rubbed over the surface of the article. Once the paste
is dry, it is rubbed with a clean cloth and is rinsed with hot water. This
method demands more labour and time and is suitable for cruet, toast rack etc.

e)Quick
Dip Method: In this method, hot water, along with crushed aluminum foil,
lemon juice and salt is placed in a container and stirred. Tarnished silver is
dipped in this solution for 2-3 minutes. It is then removed and wiped properly